I always keep frozen green veg in the freezer for emergencies. It's just as healthy as fresh....and often more so as its picked and frozen immediately.
If you want to have a health blast and make soup ultra quick then here is a good recipe using your frozen veg.
For 2 people...increase as necessary for more people.
A handful each of frozen broccoli,spinach and Brussels sprouts.
Put in a pan with 3/4 of a pint of water and a good vegetable stock.. ( the Maggi or knorr jelly type ones are really good)
Cook until veg softens ....usually only 5 to 10 mins.
Purée/liquidise the soup
There shouldn't be any need to season as there is enough in the stock.....you can add it after if you felt you needed it.
Add 100 mls of creme liquide/single cream and warm through. Do not boil!
Ready to serve with some nice crusty baguette.
SIMPLES!
This is also really good to serve as a puréed vegetable...just add enough water to cover veg when cooking and then enough cream to give the taste but not to make it too sloppy.
Really delicious! Honest....give it a try.
Living well for less in France
Thursday, 19 December 2013
Wednesday, 18 December 2013
LETTUCE AND CELERY ...HOW TO KEEP THEM FRESH
I'VE FORGOTTEN THE NUMBER OF TIMES IN THE PAST THAT I HAVE THROWN AWAY LETTUCE THAT HAS GONE SOGGY AND CELERY THAT HAS GONE LIMP...AND THERE'S NOTHING WORSE THAN LIMP CELERY!!!!!
ACCORDING TO A BRITISH SURVEY THESE ARE AMONG THE MOST COMMONLY WASTED FOOD ITEMS PURCHASED BY CONSUMERS. SOMETIMES THIS IS DUE TO OVER PURCHASING BUT MOST OFTEN BECAUSE THEY ARE NOT USED IN TIME OR THE QUALITY IS NO LONGER GOOD ENOUGH TO USE THEM DUE TO POOR STORAGE
YOU THINK YOU ARE REALLY ORGANISED IN PLANNING MENUS TO MAKE THE BEST OF THE FRESH PRODUCE YOU BUY BUT THE INEVITABLE HAPPENS....A SURPRISE MEAL OUT OR YOU SOMETIMES JUST DON'T FANCY WHAT YOU HAVE PLANNED...AND ALSO THERE ARE TIMES THAT PRODUCE JUST DOESN'T LAST AS LONG AS YOU THINK IT WILL!!!
I DISCOVERED THIS YEAR THE BEST WAY TO KEEP LETTUCE AND CELERY FRESH FOR MUCH LONGER.
LETTUCE
WASH AND DRY THE LETTUCE LEAVES
CHOOSE A PLASTIC STORAGE BOX THAT WILL HOLD THE AMOUNT OF LETTUCE YOU HAVE.
START WITH A LAYER OF KITCHEN ROLL IN TH BOTTOM OF THE BOX...THEN LAYER LETTUCE AND KITCHEN ROLL UNTIL THE BOX IS FULL. FINISH OFF WITH A LAYER OF KITCHEN ROLL ON THE TOP THEN SEAL THE BOX WITH ITS LID.
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.THE KITCHEN ROLL WILL ABSORB EXCESS MOISTURE AND PREVENT THE SOGGY "EFFECT". I HAVE KEPT LETTUCE IN THE FRIDGE FOR ALMOST 2 WEEKS IN THIS WAY!!!
I DID TRY THIS WITH THE VERY FINE SALAD LEAVES BUT FOUND IF YOU LEFT THEM TOO LONG THEY WOULD JUST DRY OUT..IT IS BETTER WITH THE CRISPER LETTUCES.
CELERY
UNFORTUNATELY IF NOT STORED CORRECTLY CELERY WILL GO LIMP VERY QUICKLY IN THE FRIDGE. THE FOLLOWING METHOD WILL GUARANTEE THAT THE CELERY WILL STAY CRISP FOR UP TO 2 WEEKS.
FIRSTLY WASH THE CELERY, REMOVE THE LEAVES AND TRIM THE EDGES.
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DAMPEN SOME KITCHEN ROLL AND WRAP IT AROUND THE CELERY STALKS
AND THEN WRAP IN SILVER FOIL...TRES SIMPLE!!!
JUST OPEN AND TAKE OUT AS MUCH AS YOU NEED.... THEN RESEAL!
DON'T FORGET TO USE YOUR CELERY LEAVES AND TRIMMINGS FOR SOUP OR
JUICING!!!!
HERES TO KEEPING YOUR GREENS JUICY AND FRESH!!!!!!!!!
ACCORDING TO A BRITISH SURVEY THESE ARE AMONG THE MOST COMMONLY WASTED FOOD ITEMS PURCHASED BY CONSUMERS. SOMETIMES THIS IS DUE TO OVER PURCHASING BUT MOST OFTEN BECAUSE THEY ARE NOT USED IN TIME OR THE QUALITY IS NO LONGER GOOD ENOUGH TO USE THEM DUE TO POOR STORAGE
YOU THINK YOU ARE REALLY ORGANISED IN PLANNING MENUS TO MAKE THE BEST OF THE FRESH PRODUCE YOU BUY BUT THE INEVITABLE HAPPENS....A SURPRISE MEAL OUT OR YOU SOMETIMES JUST DON'T FANCY WHAT YOU HAVE PLANNED...AND ALSO THERE ARE TIMES THAT PRODUCE JUST DOESN'T LAST AS LONG AS YOU THINK IT WILL!!!
I DISCOVERED THIS YEAR THE BEST WAY TO KEEP LETTUCE AND CELERY FRESH FOR MUCH LONGER.
LETTUCE
WASH AND DRY THE LETTUCE LEAVES
START WITH A LAYER OF KITCHEN ROLL IN TH BOTTOM OF THE BOX...THEN LAYER LETTUCE AND KITCHEN ROLL UNTIL THE BOX IS FULL. FINISH OFF WITH A LAYER OF KITCHEN ROLL ON THE TOP THEN SEAL THE BOX WITH ITS LID.
.THE KITCHEN ROLL WILL ABSORB EXCESS MOISTURE AND PREVENT THE SOGGY "EFFECT". I HAVE KEPT LETTUCE IN THE FRIDGE FOR ALMOST 2 WEEKS IN THIS WAY!!!
I DID TRY THIS WITH THE VERY FINE SALAD LEAVES BUT FOUND IF YOU LEFT THEM TOO LONG THEY WOULD JUST DRY OUT..IT IS BETTER WITH THE CRISPER LETTUCES.
CELERY
UNFORTUNATELY IF NOT STORED CORRECTLY CELERY WILL GO LIMP VERY QUICKLY IN THE FRIDGE. THE FOLLOWING METHOD WILL GUARANTEE THAT THE CELERY WILL STAY CRISP FOR UP TO 2 WEEKS.
FIRSTLY WASH THE CELERY, REMOVE THE LEAVES AND TRIM THE EDGES.
DAMPEN SOME KITCHEN ROLL AND WRAP IT AROUND THE CELERY STALKS
AND THEN WRAP IN SILVER FOIL...TRES SIMPLE!!!
JUST OPEN AND TAKE OUT AS MUCH AS YOU NEED.... THEN RESEAL!
DON'T FORGET TO USE YOUR CELERY LEAVES AND TRIMMINGS FOR SOUP OR
JUICING!!!!
HERES TO KEEPING YOUR GREENS JUICY AND FRESH!!!!!!!!!
Friday, 13 December 2013
HOW TO MAKE FRUIT PULP CRACKERS
BEING THE SORT OF HEALTHY TYPES WE ARE......OK WE HAVE LOTS OF WINE...BUT OTHER THAN THAT....OK WE EATS LOTS OF CHOCOLATE AS WELL....BUT .... OTHER THAN THAT....
WE USUALLY START THE DAY HEALTHILY WITH A FRESHLY MADE JUICE (IT DOES SORT OF GO A BIT DOWNHILL AFTERWARDS BUT WE KEEP TRYING)...EITHER FRUIT OR VEGETABLES OR A COMINATION OF THEM BOTH.
AS ANYONE WHO MAKES THESE JUICES KNOW YOU ARE LEFT WITH A LOT OF PULP. I HAVE LOOKED UP VARIOUS RECIPES BUT THEY HAVE USUALLY BEEN FOR CAKES, DESSERTS AND GENERALLY THINGS THAT I WASN'T INTERESTED IN. I PUT IT INTO SOUPS OR IT IS PUT TO GOOD USE ON THE COMPOST HEAP.... WHICH IS A SHAME TO THROW AWAY ALL THAT GOOD FIBRE THAT YOU COULD BE EATING.
YIPPEE...I HAVE NOW FOUND A GOOD WAY OF USING THE PULP. IT WAS ON AN AMERICAN FITNESS WEBSITE..BUILTLEAN.COM .SO THANKS TO THEM
PULP CRACKERS
3 CUPS PULP
1/4 CUP CHIA SEEDS
1/2 CUP OF CHICKPEA FLOUR
1 CUP OF WATER
PUREE THE PULP TOGETHER WITH THE CHIA SEEDS AND THE FLOUR.
SLOWLY ADD THE WATER AND THEN THINLY SPREAD THE MIXTURE ON A NON STICK BAKING TRAY. IF IT IS TOO THICK IT WILL NOT CRISP UP EASILY AND JUST TASTE LIKE A BREAD MIXTURE.
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BAKE.IN THE OVEN.....ABOUT GAS 5 FOR 30/40 MINS TILL ITS CRISP.
CUT INTO SQUARES..
IT LOOKS THE SAME COOKED AS IT DID RAW..ONLY A LITTLE BROWNER!!
YOU ALSO NEED TO BE CAREFUL AS THE EDGES CAN BROWN TOO MUCH...BUT I THOUGHT THEY WERE THE CRISPIEST AND NICEST.
THE TASTE OF THEM WILL VERY MUCH DEPEND WHAT KIND OF FRUIT OR VEGETABLE YOU WERE JUICING. THE DAY I MADE IT WE HAD APPLE,CELERY AND CARROT.
I HAVE TO ADMIT IT DOESN'T LOOK REALLY APPETISING EITHER BEFORE OR AFTER COOKING BUT THEY DO TASTE REALLY NICE ESPECIALLY WITH CHEESE.
IF I WAS DOING THESE AGAIN I THINK I WOULD BE TEMPTED TO CUT THEM WITH A SCONE CUTTER INTO CIRCLES BEFORE BAKING...JUT LOOKS NICER ON THE PLATE.
I ALSO THINK IT WOULD BE NICE TO ADD SOME SEASONING...DEPENDING ON WHAT YOU LIKE...SUCH AS CHILLI,GINGER OR CURRY FOR VEG PULP OR CINNAMON FOR FRUIT BASED PULP.
ITS NOT SOMETHING I WOULD MAKE EVERY TIME AS I FOUND THEY DID NOT KEEP WELL...WENT SOFT TOO QUICKLY...SO YOU WOULD BE EATING THEM VIRTUALLY EVERY DAY!!!
HOWEVER ITS GREAT TO HAVE ANOTHER IDEA OF WHAT TO DO WITH THE PULP SO IT ISN'T WASTED.
HAPPY JUICING AND PULPING!!!!
WE USUALLY START THE DAY HEALTHILY WITH A FRESHLY MADE JUICE (IT DOES SORT OF GO A BIT DOWNHILL AFTERWARDS BUT WE KEEP TRYING)...EITHER FRUIT OR VEGETABLES OR A COMINATION OF THEM BOTH.
AS ANYONE WHO MAKES THESE JUICES KNOW YOU ARE LEFT WITH A LOT OF PULP. I HAVE LOOKED UP VARIOUS RECIPES BUT THEY HAVE USUALLY BEEN FOR CAKES, DESSERTS AND GENERALLY THINGS THAT I WASN'T INTERESTED IN. I PUT IT INTO SOUPS OR IT IS PUT TO GOOD USE ON THE COMPOST HEAP.... WHICH IS A SHAME TO THROW AWAY ALL THAT GOOD FIBRE THAT YOU COULD BE EATING.
YIPPEE...I HAVE NOW FOUND A GOOD WAY OF USING THE PULP. IT WAS ON AN AMERICAN FITNESS WEBSITE..BUILTLEAN.COM .SO THANKS TO THEM
PULP CRACKERS
3 CUPS PULP
1/4 CUP CHIA SEEDS
1/2 CUP OF CHICKPEA FLOUR
1 CUP OF WATER
PUREE THE PULP TOGETHER WITH THE CHIA SEEDS AND THE FLOUR.
SLOWLY ADD THE WATER AND THEN THINLY SPREAD THE MIXTURE ON A NON STICK BAKING TRAY. IF IT IS TOO THICK IT WILL NOT CRISP UP EASILY AND JUST TASTE LIKE A BREAD MIXTURE.
CUT INTO SQUARES..
IT LOOKS THE SAME COOKED AS IT DID RAW..ONLY A LITTLE BROWNER!!
YOU ALSO NEED TO BE CAREFUL AS THE EDGES CAN BROWN TOO MUCH...BUT I THOUGHT THEY WERE THE CRISPIEST AND NICEST.
THE TASTE OF THEM WILL VERY MUCH DEPEND WHAT KIND OF FRUIT OR VEGETABLE YOU WERE JUICING. THE DAY I MADE IT WE HAD APPLE,CELERY AND CARROT.
I HAVE TO ADMIT IT DOESN'T LOOK REALLY APPETISING EITHER BEFORE OR AFTER COOKING BUT THEY DO TASTE REALLY NICE ESPECIALLY WITH CHEESE.
IF I WAS DOING THESE AGAIN I THINK I WOULD BE TEMPTED TO CUT THEM WITH A SCONE CUTTER INTO CIRCLES BEFORE BAKING...JUT LOOKS NICER ON THE PLATE.
I ALSO THINK IT WOULD BE NICE TO ADD SOME SEASONING...DEPENDING ON WHAT YOU LIKE...SUCH AS CHILLI,GINGER OR CURRY FOR VEG PULP OR CINNAMON FOR FRUIT BASED PULP.
ITS NOT SOMETHING I WOULD MAKE EVERY TIME AS I FOUND THEY DID NOT KEEP WELL...WENT SOFT TOO QUICKLY...SO YOU WOULD BE EATING THEM VIRTUALLY EVERY DAY!!!
HOWEVER ITS GREAT TO HAVE ANOTHER IDEA OF WHAT TO DO WITH THE PULP SO IT ISN'T WASTED.
HAPPY JUICING AND PULPING!!!!
MONTBRUN HOSTS PATRICE JANIA...CHANSONS D'AMOUR
WE ARE BUSY IN THE HAY HOUSEHOLD PREPARING FOR A FETE IN OUR VILLAGE HALL. IT IS BEING ORGANISED BY THE" CLUB DE SENIORS " THE OLDIES TO ME AND YOU...AND FOR MY SINS I HAVE BEEN TREASURER OF THE CLUB FOR THE LAST YEAR.
I KNOW YOU ARE WONDERING HOW A YOUNG SPRING CHICKEN LIKE ME ENDS UP ON THE COMMITTEE OF THE RETIRED FOLK IN OUR VILLAGE.
WELL....ITS SOMETHING TO DO WITH SAYING "OUI" RATHER THAN "NON" DURING A CONVERSATION WITH THE CHAIRMAN WHEN YOU LOST TRACK OF THE FRENCH HALF AN HOUR BEFORE!!!
ANOTHER REASON IS BECAUSE I DONT LIKE TO SEE PEOPLE STRUGGLING TO ORGANISE EVENTS TO KEEP THE COMMUNITY SPIRIT OF THE VILLAGE ALIVE AND WHEN NO ONE FRENCH WANTED TO BE TREASURER I WAS "VOTED" IN. (MUCH TO HUBBYS AMUSEMENT AS HE KNOWS I AM DYSLEXIC WHEN IT COMES TO NUMBERS)
SO TO THE EVENING TOMORROW NIGHT..SAT 14TH DECEMBER
ANYWAY...PATRICE...GOOGLE HIM..PATRICEJANIA.FR
...HE IS WELL KNOWN HERE IN FRANCE...A SORT OF TRADITIONAL GUITARIST AND FOLK SINGER AND ITS A BIT OF A COUP FOR HIM TO COME AND PLAY FOR US. WELL...NOT REALLY...ITS THANKS TO HIS GOOD FRIEND, FRANCOISE, BEING THE PARTNER OF OUR ENGLISH FRIEND LIZ, AND THEY BOTH LIVE HERE IN MONTBRUN.
PREPARATION FOR THE MEAL WE ARE HAVING BEGAN DAYS AGO WITH THE SHOPPING
TODAY...AM BOILING 60 EGGS FOR THE "EGGS MIMOSA" (DEVILLED EGGS TO ME AND YOU)...THAT IS OUR ENTREE.
PLUS BAGUETTE OF COURSE
CHACUTERIE COURSE.....HAS TO BE THERE IN THE MEAL FOR THE FRENCH OTHERWISE ITS A BIT LIKE HAVING JAM AND TOAST WITHOUT THE JAM!
THIS IS BEING PREPARED BY DELIA...ANOTHER ANGLAISE FREIND
PLUS WE ARE HAVING BAGUETTE... OF COURSE.
THE MAIN WILL BE BEEF A LA MONTBRUN.IT IS GOING TO BE LOOSLEY BASED ON BEEF BOURGINON....BUT GIVEN A TITLE SO THAT WE CAN THROW IN OTHER THINGS TO MAKE THE BEEF GO FURTHER. (THOSE THAT LIVE HERE KNOW THAT YOU NEED TO TAKE OUT A MORTGAGE TO BUY DECENT BEEF...NOT A LOT OF COWS LIVING IN THE VINES!!!!) THIS IS BEING PREPARED BY LIZ....WELL YES ...YOU ALREADY KNOW LIZ (ANGLAISE IN CASE YOU HAD FORGOTTEN)...
OH AND PLUS BAGUETTE OF COURSE
I AM MAKING A VEGETABLE LASAGNE AS A VEGETARIAN OPTION........USUALLY UNHEARD OF HERE. I SUGGESTED AT OUR MEETING THAT WE SHOULD OFFER A MEAT FREE ALTERNATIVE..THE RESPONSE WAS...."WHY....YOU MEAN PEOPLE EXIST THAT DO NOT EAT MEAT......MERDE!!!!PAS VRAI!!!!
CHEESE COURSE...TRADITIONAL HERE TO HAVE IT BEFORE THE DESSERT!!! USUALLY SOMETHING VERY SMELLY AND VERY BLUE...BUT DELICIOUS!! PLUS....YES.. WELL YOU KNOW ALREADY.
DESSERT IS ENTITLED PERSIAN DELIGHT . A NAME OUT OF THE BLUE TO DESCRIBE A DESSERT IN A GLASS WHICH LIZ IS PREPARING. THE ONLY SURE THING IS THAT IT WILL HAVE A HOB NOB BISCUIT BASE (OH YES THE FRENCH ARE IN FOR A SURPRISE....WHAT...NO APPLE TART...MERDE), A FRUIT MIDDLE AND CREAM ON THE TOP.
APEROS OF NUTS CRISPS AND MUSCAT, FREE WINE ALL EVENING AND BLANQUETTE(VERSION OF CHAMPAGNE) WITH THE DESSERT.
FINISHING WITH COFFEE OF COURSE.
AN ABSOLUTE BARGAIN FOR 17 EUROS....ABOUT £15
LETS HOPE ITS A GOOD EVENING
THE GOOD THING ABOUT THESE EVENTS IN FRANCE IS THAT EVERYONE BRINGS THEIR OWN PLATES, CUTLERY AND GLASSES...SOOOOO...NO WASHING UP!!!!
NOW THAT IS SOMETHING I LOVE ABOUT FRANCE!!!!
HERES TO EATING, DRINKING, SINGING AND BEING GENERALLY TRES MERRY!!!!
I KNOW YOU ARE WONDERING HOW A YOUNG SPRING CHICKEN LIKE ME ENDS UP ON THE COMMITTEE OF THE RETIRED FOLK IN OUR VILLAGE.
WELL....ITS SOMETHING TO DO WITH SAYING "OUI" RATHER THAN "NON" DURING A CONVERSATION WITH THE CHAIRMAN WHEN YOU LOST TRACK OF THE FRENCH HALF AN HOUR BEFORE!!!
ANOTHER REASON IS BECAUSE I DONT LIKE TO SEE PEOPLE STRUGGLING TO ORGANISE EVENTS TO KEEP THE COMMUNITY SPIRIT OF THE VILLAGE ALIVE AND WHEN NO ONE FRENCH WANTED TO BE TREASURER I WAS "VOTED" IN. (MUCH TO HUBBYS AMUSEMENT AS HE KNOWS I AM DYSLEXIC WHEN IT COMES TO NUMBERS)
SO TO THE EVENING TOMORROW NIGHT..SAT 14TH DECEMBER
ANYWAY...PATRICE...GOOGLE HIM..PATRICEJANIA.FR
...HE IS WELL KNOWN HERE IN FRANCE...A SORT OF TRADITIONAL GUITARIST AND FOLK SINGER AND ITS A BIT OF A COUP FOR HIM TO COME AND PLAY FOR US. WELL...NOT REALLY...ITS THANKS TO HIS GOOD FRIEND, FRANCOISE, BEING THE PARTNER OF OUR ENGLISH FRIEND LIZ, AND THEY BOTH LIVE HERE IN MONTBRUN.
PREPARATION FOR THE MEAL WE ARE HAVING BEGAN DAYS AGO WITH THE SHOPPING
TODAY...AM BOILING 60 EGGS FOR THE "EGGS MIMOSA" (DEVILLED EGGS TO ME AND YOU)...THAT IS OUR ENTREE.
PLUS BAGUETTE OF COURSE
CHACUTERIE COURSE.....HAS TO BE THERE IN THE MEAL FOR THE FRENCH OTHERWISE ITS A BIT LIKE HAVING JAM AND TOAST WITHOUT THE JAM!
THIS IS BEING PREPARED BY DELIA...ANOTHER ANGLAISE FREIND
PLUS WE ARE HAVING BAGUETTE... OF COURSE.
THE MAIN WILL BE BEEF A LA MONTBRUN.IT IS GOING TO BE LOOSLEY BASED ON BEEF BOURGINON....BUT GIVEN A TITLE SO THAT WE CAN THROW IN OTHER THINGS TO MAKE THE BEEF GO FURTHER. (THOSE THAT LIVE HERE KNOW THAT YOU NEED TO TAKE OUT A MORTGAGE TO BUY DECENT BEEF...NOT A LOT OF COWS LIVING IN THE VINES!!!!) THIS IS BEING PREPARED BY LIZ....WELL YES ...YOU ALREADY KNOW LIZ (ANGLAISE IN CASE YOU HAD FORGOTTEN)...
OH AND PLUS BAGUETTE OF COURSE
I AM MAKING A VEGETABLE LASAGNE AS A VEGETARIAN OPTION........USUALLY UNHEARD OF HERE. I SUGGESTED AT OUR MEETING THAT WE SHOULD OFFER A MEAT FREE ALTERNATIVE..THE RESPONSE WAS...."WHY....YOU MEAN PEOPLE EXIST THAT DO NOT EAT MEAT......MERDE!!!!PAS VRAI!!!!
CHEESE COURSE...TRADITIONAL HERE TO HAVE IT BEFORE THE DESSERT!!! USUALLY SOMETHING VERY SMELLY AND VERY BLUE...BUT DELICIOUS!! PLUS....YES.. WELL YOU KNOW ALREADY.
DESSERT IS ENTITLED PERSIAN DELIGHT . A NAME OUT OF THE BLUE TO DESCRIBE A DESSERT IN A GLASS WHICH LIZ IS PREPARING. THE ONLY SURE THING IS THAT IT WILL HAVE A HOB NOB BISCUIT BASE (OH YES THE FRENCH ARE IN FOR A SURPRISE....WHAT...NO APPLE TART...MERDE), A FRUIT MIDDLE AND CREAM ON THE TOP.
APEROS OF NUTS CRISPS AND MUSCAT, FREE WINE ALL EVENING AND BLANQUETTE(VERSION OF CHAMPAGNE) WITH THE DESSERT.
FINISHING WITH COFFEE OF COURSE.
AN ABSOLUTE BARGAIN FOR 17 EUROS....ABOUT £15
LETS HOPE ITS A GOOD EVENING
THE GOOD THING ABOUT THESE EVENTS IN FRANCE IS THAT EVERYONE BRINGS THEIR OWN PLATES, CUTLERY AND GLASSES...SOOOOO...NO WASHING UP!!!!
NOW THAT IS SOMETHING I LOVE ABOUT FRANCE!!!!
HERES TO EATING, DRINKING, SINGING AND BEING GENERALLY TRES MERRY!!!!
Sunday, 8 December 2013
FORAGING FOR SWEET CHESTNUTS AND RECIPES
"CHESTNUTS ROASTING ON AN OPEN FIRE"...AND ALL THAT IT CONJURES UP. THE IMAGE OF THOSE FROSTY COLD EVENINGS, HUDDLED AROUND AN OUTDOOR FIRE OR AT A FESTIVE FAIR,,TUCKING INTO THE BAG OF SALTED ROASTED CHESTNUTS.
SWEET CHESTNUTS ARE USUALLY READY OCTOBER/NOVEMBER...AND TO BE HONEST I FORGOT ALL ABOUT THEM WHEN I WROTE THE FORAGING IN WINTER SECTION.
THIS IS MAINLY BECAUSE I AM NOT A GREAT FAN OF CHESTNUTS...(MARRON...IN FRENCH). IT IS ALSO BECAUSE THE TREES TEND TO GROW ABOVE A CERTAIN HEIGHT HERE...IE IN THE BLACK MOUNTAINS. TO BENEFIT FROM FREE CHESTNUTS WOULD ENTAIL A ROUND TRIP OF OVER 2 HOURS DRIVE. IT DOESNT MAKE FINANCIAL SENSE AS THE CHESTNUTS WOULD NO LONGER BE FREE FOOD.
HOWEVER, IF YOU WERE HAVING A DAY OUT ANYWAY THEN IT WOULD BE WORTH DOING SOME COLLECTING WHILE YOU WERE THERE.
OTHERWISE, IF YOU LOVE CHESTNUTS, YOU COULD BUY IN BULK AT THE LOCAL MARKETS WHEN THE NUTS ARE IN ABUNDANCE AND CHEAP!!
TWO YEARS AGO WE HAD VISITORS IN EARLY AUTUMN AND WE WENT WALKING IN THE GORGE D'HERIC, WHICH IS IN THE NEIGHBOURING HERAULT DEPARTMENT. AS WELL AS FOR WALKING ,THE GORGE IS A FANTASTIC PLACE FOR BATHING IN ROCK POOLS, OF WHICH THERE ARE MANY ON THE WALK UP. (PERHAPS SAVE THAT FOR THE NICER WEATHER!! THE FURTHER YOU WALK UP THE TRACK OF THE GORGE FROM THE CAR PARK THE LESS POPULATED IT IS BY TOURISTS(TOO FAR FOR MOST TO WALK!!) AND THE MORE CHESTNUTS YOU WILL FIND READY DE HUSKED AND STREWN ALONG THE PATHWAY!!
FOR THOSE KEEN ON SWEET CHESTNUTS ( AND BE CAREFUL NOT TO CONFUSE THESE WITH HORSE CHESTNUTS WHICH ARE ACTUALLY MILDLY POISONOUS FOR US AND ARE ONLY GOOD FOR PLAYING CONKERS!!) HERE ARE SOME IDEAS AS TO WHAT YOU CAN DO WITH THEM.
SHELLING....THIS IS NOT DIFFICULT BUT CAN BE A BIT LABORIOUS. PUT THE NUTS INTO BOILING WATER AND LEAVE TILL THE SKIN SOFTENS.
TRANSFER TO COLD WATER AND WHEN THEY ARE COOL ENOUGH TO HANDLE YOU CAN CUT AND PEEL THEM.
IF YOU ARE ROASTING THEM THERE IS NO NEED TO PEEL AS YOU WILL ROAST THEM WITH THE SKINS ON.
FREEZING FOR LATER USE.
AFTER SHELLING PLACE NUTS IN A PAN OF BOILING WATER. BRING BACK TO THE BOIL AND BLANCH FOR 5 MINUTES.DRAIN THEM AND IMMEDIATELY PLACE INTO COLD WATER FOR ABOUT 3 MINUTES TO STOP THE COOKING PROCESS. ONCE THEY ARE COOL BAG IN FREEZER BAGS IN THE QUANTITY SIZE THAT BEST SUITS THE WAY YOU WILL USE THEM IN THE FUTURE....SOUPS, STEWS, STUFFINGS OR SOAKED IN SYRUP FOR MARRON GLACES.
THE TASTE OF CHESTNUTS ARE SO MUCH BETTER WHEN THEY ARE ROASTED SO IT IS BEST TO DO THIS BEFORE YOU USE THEM IN ANY OF THE FOLLOWING RECIPES.
SWEET CHESTNUT SOUP
COOK ONE LARGE ONION IN A LITTLE BUTTER OR OIL TILL SOFTENED.
ADD 2 CUPS OF PEELED CHESTNUTS AND 2 PINTS OF STOCK (EITHER CHICKEN OR HAM)
SEASON WITH SALT AND PEPPER , BOIL AND SIMMER FOR ABOUT 15 MINUTES.
DELICIOUS WITH A SWIRL OF CREME FRAICHE ON THE TOP
CHESTNUT PATE
COOK 1 LARGE ONION, 2/3 CLOVES OF CRUSHED GARLIC, AND SAUTE IN A LITTLE BUTTER UNTIL CARAMELISED.
ADD HALF A TEASPOON EACH OF NUTMEG AND ALLSPICE ..COOK FOR 1 MINUTE.
ADD 1 CUP OF ROASTED CHESTNUTS, 2 TABLESPOONS OF OLIVE OIL , 2 TABLESPOONS OF CIDER VINEGAR AND QUARTER OF A CUP OF WATER.
COOK FOR 5 TO 10 MINUTES .
PUREE IT TOGETHER AND PUT INTO MOULD TO SET.
SERVE WITH CRUSTY BREAD AND SALAD!!
THE FRENCH ARE VERY FOND OF MARRON GLACE..WHERE THE CHESTNUTS ARE CANDIED IN SUGAR SYRUP, THE ACTUAL COOKING TIME FOR THIS IS RELATIVELY SMALL BUT IT TAKES A FEW DAYS OF COMMITMENT TO GET THE DESIRED GLACE FINISH. ITS NO THE KIND OF SWEET TASTE THAT WE LIKE IN THIS HOUSEHOLD...WE GO FOR THE FULL FAT CHOCOLATE...IF YOU ARE HAVING CALORIES THEN I PERSONALLY WOULDN'T WASTE THEM ON MARRON GLACE!!
HAPPY.....WELL....HAPPY NUT HUNTING!!!!
SWEET CHESTNUTS ARE USUALLY READY OCTOBER/NOVEMBER...AND TO BE HONEST I FORGOT ALL ABOUT THEM WHEN I WROTE THE FORAGING IN WINTER SECTION.
THIS IS MAINLY BECAUSE I AM NOT A GREAT FAN OF CHESTNUTS...(MARRON...IN FRENCH). IT IS ALSO BECAUSE THE TREES TEND TO GROW ABOVE A CERTAIN HEIGHT HERE...IE IN THE BLACK MOUNTAINS. TO BENEFIT FROM FREE CHESTNUTS WOULD ENTAIL A ROUND TRIP OF OVER 2 HOURS DRIVE. IT DOESNT MAKE FINANCIAL SENSE AS THE CHESTNUTS WOULD NO LONGER BE FREE FOOD.
HOWEVER, IF YOU WERE HAVING A DAY OUT ANYWAY THEN IT WOULD BE WORTH DOING SOME COLLECTING WHILE YOU WERE THERE.
OTHERWISE, IF YOU LOVE CHESTNUTS, YOU COULD BUY IN BULK AT THE LOCAL MARKETS WHEN THE NUTS ARE IN ABUNDANCE AND CHEAP!!
TWO YEARS AGO WE HAD VISITORS IN EARLY AUTUMN AND WE WENT WALKING IN THE GORGE D'HERIC, WHICH IS IN THE NEIGHBOURING HERAULT DEPARTMENT. AS WELL AS FOR WALKING ,THE GORGE IS A FANTASTIC PLACE FOR BATHING IN ROCK POOLS, OF WHICH THERE ARE MANY ON THE WALK UP. (PERHAPS SAVE THAT FOR THE NICER WEATHER!! THE FURTHER YOU WALK UP THE TRACK OF THE GORGE FROM THE CAR PARK THE LESS POPULATED IT IS BY TOURISTS(TOO FAR FOR MOST TO WALK!!) AND THE MORE CHESTNUTS YOU WILL FIND READY DE HUSKED AND STREWN ALONG THE PATHWAY!!
FOR THOSE KEEN ON SWEET CHESTNUTS ( AND BE CAREFUL NOT TO CONFUSE THESE WITH HORSE CHESTNUTS WHICH ARE ACTUALLY MILDLY POISONOUS FOR US AND ARE ONLY GOOD FOR PLAYING CONKERS!!) HERE ARE SOME IDEAS AS TO WHAT YOU CAN DO WITH THEM.
SHELLING....THIS IS NOT DIFFICULT BUT CAN BE A BIT LABORIOUS. PUT THE NUTS INTO BOILING WATER AND LEAVE TILL THE SKIN SOFTENS.
TRANSFER TO COLD WATER AND WHEN THEY ARE COOL ENOUGH TO HANDLE YOU CAN CUT AND PEEL THEM.
IF YOU ARE ROASTING THEM THERE IS NO NEED TO PEEL AS YOU WILL ROAST THEM WITH THE SKINS ON.
FREEZING FOR LATER USE.
AFTER SHELLING PLACE NUTS IN A PAN OF BOILING WATER. BRING BACK TO THE BOIL AND BLANCH FOR 5 MINUTES.DRAIN THEM AND IMMEDIATELY PLACE INTO COLD WATER FOR ABOUT 3 MINUTES TO STOP THE COOKING PROCESS. ONCE THEY ARE COOL BAG IN FREEZER BAGS IN THE QUANTITY SIZE THAT BEST SUITS THE WAY YOU WILL USE THEM IN THE FUTURE....SOUPS, STEWS, STUFFINGS OR SOAKED IN SYRUP FOR MARRON GLACES.
THE TASTE OF CHESTNUTS ARE SO MUCH BETTER WHEN THEY ARE ROASTED SO IT IS BEST TO DO THIS BEFORE YOU USE THEM IN ANY OF THE FOLLOWING RECIPES.
SWEET CHESTNUT SOUP
COOK ONE LARGE ONION IN A LITTLE BUTTER OR OIL TILL SOFTENED.
ADD 2 CUPS OF PEELED CHESTNUTS AND 2 PINTS OF STOCK (EITHER CHICKEN OR HAM)
SEASON WITH SALT AND PEPPER , BOIL AND SIMMER FOR ABOUT 15 MINUTES.
DELICIOUS WITH A SWIRL OF CREME FRAICHE ON THE TOP
CHESTNUT PATE
COOK 1 LARGE ONION, 2/3 CLOVES OF CRUSHED GARLIC, AND SAUTE IN A LITTLE BUTTER UNTIL CARAMELISED.
ADD HALF A TEASPOON EACH OF NUTMEG AND ALLSPICE ..COOK FOR 1 MINUTE.
ADD 1 CUP OF ROASTED CHESTNUTS, 2 TABLESPOONS OF OLIVE OIL , 2 TABLESPOONS OF CIDER VINEGAR AND QUARTER OF A CUP OF WATER.
COOK FOR 5 TO 10 MINUTES .
PUREE IT TOGETHER AND PUT INTO MOULD TO SET.
SERVE WITH CRUSTY BREAD AND SALAD!!
THE FRENCH ARE VERY FOND OF MARRON GLACE..WHERE THE CHESTNUTS ARE CANDIED IN SUGAR SYRUP, THE ACTUAL COOKING TIME FOR THIS IS RELATIVELY SMALL BUT IT TAKES A FEW DAYS OF COMMITMENT TO GET THE DESIRED GLACE FINISH. ITS NO THE KIND OF SWEET TASTE THAT WE LIKE IN THIS HOUSEHOLD...WE GO FOR THE FULL FAT CHOCOLATE...IF YOU ARE HAVING CALORIES THEN I PERSONALLY WOULDN'T WASTE THEM ON MARRON GLACE!!
HAPPY.....WELL....HAPPY NUT HUNTING!!!!
Tuesday, 3 December 2013
NATURAL CHRISTMAS DECORATIONS
THE PEOPLE WHO KNOW ME KNOW THAT I AM NOT A GREAT FAN OF CHRISTMAS...BAH HUMBUG AND ALL THAT.
ITS NOT THAT I DON'T GIVE GIFTS
ITS NOT THAT I DON'T ENTERTAIN AND SOCIALISE
MONEY IS OFTEN SPENT ON GIFTS THAT PEOPLE DONT WANT
ITS THAT I DON'T LIKE THE PRESSURE PEOPLE ARE PUT UNDER BY COMMERCIALISM TO CONFORM TO A CERTAIN IMAGE OF "CHRISTMAS CHEER"
FAMILIES END UP IN DEBT. CHILDREN ARE OVERLOADED WITH PRESENTS THAT THEY WILL LARGELY IGNORE AFTER A DAY.
ALL THE WRAPPING PAPER AND CARDS THAT FILL THE BINS IN THE WEEK FOLLOWING CHRISTMAS.
MOST OF ALL I DETEST UNNATURAL PLASTIC CHRISTMAS DECORATIONS!!!
CHRISTMAS WAS ORIGINALLY A PAGAN FESTIVAL..IN FACT THE DATE OF DECEMBER 25TH WAS CHOSEN A FEW HUNDRED YEARS AGO TO BE "CHRISTMAS DAY" ONLY BECAUSE IT ALREADY WAS A POPULAR PAGAN HOLIDAY.
NOW THEN...BET YOU DIDN'T KNOW THAT...AND THERE WAS YOU THINKING IT WAS THE DATE CHRIST WAS BORN!!
CHRISTMAS DECORATIONS ARE EASILY MADE WITH NATURAL THINGS THAT CAN BE FOUND ON A NICE COUNTRY WALK AND NATURAL PRODUCTS THAT CAN BE USED AFTERWARDS.
I ALWAYS MAKE A CENTRE PIECE FOR THE DINING TABLE
A DISH WITH A CANDLE IN THE CENTRE SURROUNDED BY PINE BRANCHES, PINE CONES HAZELNUTS,WALNUTS, CINNAMON STICKS AND BAKED ORANGE SLICES
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THE SAME THEME IS CARRIED ON WITH THE FIREPLACE IN THE LOUNGE.
WE DON'T OFTEN BUY A TREE BUT WHEN WE DO OUR TREE IS DECORATED WITH TWINK LY LIGHTS...BECAUSE I LOVE TWINKLY LIGHTS...WE ALSO PUT LIGHTS ON THE BUSH OUTSIDE OUR FRONT DOOR BECAUSE OUR NEIGHBOURS LIKE TO SEE THEM. HOWEVER WE DO HAVE SOME WOODEN AND GLASS BAUBLES THAT WE HAVE BOUGHT ON VARIOUS HOLIDAYS TO REMIND US OF PLACES WE HAVE BEEN TO.
I AM PARTICULARLY FOND OF THE 7 GNOMES THAT WE BOUGHT IN NORWAY ON OUR FIRST WEDDING ANNIVERSARY TRIP.
WE NOW HAVE ONLY 3 LEFT.....ITS A STRANGE THING BUT SINCE WE CAME TO FRANCE ..WHEN WE TAKE THEM OUT.... THERE ALWAYS SEEMS TO BE ONE THAT HAS ESCAPED!!!!
SO IF YOU SEE ONE ON THE RYANAIR FLIGHT TO OSLO?????????
THERE ARE SO MANY WEBSITES THAT YOU CAN VISIT WITH MANY IDEAS FOR NATURAL DECORATIONS FROM SPRAYING PINE CONES TO MAKING DECORATIONS WITH SALT DOUGH.
IT ALL DEPENDS ON YOUR TASTE...JUST GOOGLE NATURAL CHRISTMAS DECORATIONS AND YOU WILL FIND SOMETHING TO LIKE.
I LOVE THE SMELL OF THE PINE AND CINNAMON IN THE HOUSE...AND I LOVE ALL THE NATURAL GREENERY INSIDE THE HOUSE....ITS LIKE BRINGING THE OUTDOORS IN.
HAPPY CHRISTMAS DECORATING
ITS NOT THAT I DON'T GIVE GIFTS
ITS NOT THAT I DON'T ENTERTAIN AND SOCIALISE
MONEY IS OFTEN SPENT ON GIFTS THAT PEOPLE DONT WANT
ITS THAT I DON'T LIKE THE PRESSURE PEOPLE ARE PUT UNDER BY COMMERCIALISM TO CONFORM TO A CERTAIN IMAGE OF "CHRISTMAS CHEER"
FAMILIES END UP IN DEBT. CHILDREN ARE OVERLOADED WITH PRESENTS THAT THEY WILL LARGELY IGNORE AFTER A DAY.
ALL THE WRAPPING PAPER AND CARDS THAT FILL THE BINS IN THE WEEK FOLLOWING CHRISTMAS.
MOST OF ALL I DETEST UNNATURAL PLASTIC CHRISTMAS DECORATIONS!!!
CHRISTMAS WAS ORIGINALLY A PAGAN FESTIVAL..IN FACT THE DATE OF DECEMBER 25TH WAS CHOSEN A FEW HUNDRED YEARS AGO TO BE "CHRISTMAS DAY" ONLY BECAUSE IT ALREADY WAS A POPULAR PAGAN HOLIDAY.
NOW THEN...BET YOU DIDN'T KNOW THAT...AND THERE WAS YOU THINKING IT WAS THE DATE CHRIST WAS BORN!!
CHRISTMAS DECORATIONS ARE EASILY MADE WITH NATURAL THINGS THAT CAN BE FOUND ON A NICE COUNTRY WALK AND NATURAL PRODUCTS THAT CAN BE USED AFTERWARDS.
I ALWAYS MAKE A CENTRE PIECE FOR THE DINING TABLE
A DISH WITH A CANDLE IN THE CENTRE SURROUNDED BY PINE BRANCHES, PINE CONES HAZELNUTS,WALNUTS, CINNAMON STICKS AND BAKED ORANGE SLICES
WE DON'T OFTEN BUY A TREE BUT WHEN WE DO OUR TREE IS DECORATED WITH TWINK LY LIGHTS...BECAUSE I LOVE TWINKLY LIGHTS...WE ALSO PUT LIGHTS ON THE BUSH OUTSIDE OUR FRONT DOOR BECAUSE OUR NEIGHBOURS LIKE TO SEE THEM. HOWEVER WE DO HAVE SOME WOODEN AND GLASS BAUBLES THAT WE HAVE BOUGHT ON VARIOUS HOLIDAYS TO REMIND US OF PLACES WE HAVE BEEN TO.
I AM PARTICULARLY FOND OF THE 7 GNOMES THAT WE BOUGHT IN NORWAY ON OUR FIRST WEDDING ANNIVERSARY TRIP.
WE NOW HAVE ONLY 3 LEFT.....ITS A STRANGE THING BUT SINCE WE CAME TO FRANCE ..WHEN WE TAKE THEM OUT.... THERE ALWAYS SEEMS TO BE ONE THAT HAS ESCAPED!!!!
SO IF YOU SEE ONE ON THE RYANAIR FLIGHT TO OSLO?????????
THERE ARE SO MANY WEBSITES THAT YOU CAN VISIT WITH MANY IDEAS FOR NATURAL DECORATIONS FROM SPRAYING PINE CONES TO MAKING DECORATIONS WITH SALT DOUGH.
IT ALL DEPENDS ON YOUR TASTE...JUST GOOGLE NATURAL CHRISTMAS DECORATIONS AND YOU WILL FIND SOMETHING TO LIKE.
I LOVE THE SMELL OF THE PINE AND CINNAMON IN THE HOUSE...AND I LOVE ALL THE NATURAL GREENERY INSIDE THE HOUSE....ITS LIKE BRINGING THE OUTDOORS IN.
HAPPY CHRISTMAS DECORATING
Sunday, 1 December 2013
HOW TO KNIT A DISHCLOTH
YES I KNOW....DISHCLOTHS ARE REALLY CHEAP AND YOU CAN JUST THROW THEM AWAY!!!
HOWEVER...WHERE IS THE CREATIVITY AND FEELING OF SATISFACTION OF HAVING MADE YOUR OWN. BESIDES ITS A CHEAP AND EASY PROJECT THAT YOU CAN DO WHILE WATCHING TV ON WINTER NIGHTS.
NOW...I HAVE TO SAY AT THIS POINT THAT KNITTING IS NOT MY FORTE. DISHCLOTHS ARE PROBABLY ABOUT MY LEVEL OF EXPERTISE.
I DID KNIT A CARDIGAN IN PREPARATION FOR MY FIRST BORN. HE DID WEAR IT ONCE..POOR SOUL
AFTERWARDS IT WAS A BIT LIKE THAT LINE IN SOUND OF MUSIC...WHEN MARIA SAYS...I GAVE ALL MY CLOTHES TO THE POOR...CAPTAIN VON TRAPP ASKS ABOUT THE ONES SHE IS WEARING AND SHE SAYS "THE POOR DIDNT WANT THESE ONES"
SAME FATE WITH THE CARDI.
IT ISNT ALWAYS ABOUT THE QUALITY OF THE KNITTING HOWEVER..ITS THE THOUGHT AND TIME SOMEONE HAS PUT INTO IT.
FOR MY DAUGHTERS 21ST I WANTED TO GIVE HER SOMETHING THAT WOULD HAVE BEEN FROM HER GRANDMOTHER MOFFETT. SOMETHING PERSONAL
.
I KNITTED A CUSHION COVER IN HER FAVOURITE COLOUR THEN ADDED ON LOTS OF BUTTONS. THE BUTTONS CAME FROM THE BUTTON BOX MY MOTHER HAD KEPT IN THE SIDEBOARD (EVERYONE HAD ONE YEARS AGO..YOU KEPT THE BUTTONS FROM OLD CLOTHES BEFORE YOU GAVE THEM TO THE RAG AND BONE MAN)
OK..ITS NOTS TOP QUALITY BUT IT IS SOMETHING SENTIMENTAL.
BACK TO THE DISHCLOTHS.......
WHY WOULD YOU WANT TO??
THEY ARE USEFUL. ECO-FRIENDLY..JUST STICK THEM IN THE WASHING MACHINE...KNIT THEM IN WHATEVER COLOUR OR PATTERN YOU WANT TO CO-ODORDNATE WITH YOUR DECOR....STOPS YOU EATING WHEN YOU GET THE NIBBLES WHEN WATCHING TV.
I GOOGLED KNITTING A DISHCLOTH... I WAS AMAZED AT THE NUMBER OF PATTERNS AVAILABLE. I ENDED UP USING THE ONE FROM WIKI HOW. IT WASNT EASY...HAVE A LOOK!!!!
A SET OF 6 ROWS EACH ONE A DIFFERENT COMBINATION OF PLAIN AND PEARLS AND THEN REPEATED 7 TIMES.........OOOOOHHHH...NO RELAXING WHEN WATCHING TV HERE. I NEEDED A PEN AND PAPER HERE TO KEEP TRACK. EVEN THEN WHEN WAS ON THE 5TH REPEPTION ,THE PHONE RANG AND I LOST TRACK OF WHERE I WAS!!!
ADDED TO THAT I SEEMED TO HAVE AN EXTRA STITCH ( TOLD YOU I WAS HOPELESS).
MY BRAIN WAS TOTALLY FUDDLED AND I HAD GONE CROSS EYED!
I JUST FINISHED IT ALL WITH PLAIN KNITTING!!!!!!
HERE IS THE RESULT......NO COMMENTS PLEASE...
![]()
IT WORKS JUST THE SAME!!!!!!!!!!!!!!!
INFACT IT WORKS REALLY WELL......
NOW THEN.....WHAT SHALL I DO FOR VERSION 2
HAPPY WASHING UP XX
...
HOWEVER...WHERE IS THE CREATIVITY AND FEELING OF SATISFACTION OF HAVING MADE YOUR OWN. BESIDES ITS A CHEAP AND EASY PROJECT THAT YOU CAN DO WHILE WATCHING TV ON WINTER NIGHTS.
NOW...I HAVE TO SAY AT THIS POINT THAT KNITTING IS NOT MY FORTE. DISHCLOTHS ARE PROBABLY ABOUT MY LEVEL OF EXPERTISE.
I DID KNIT A CARDIGAN IN PREPARATION FOR MY FIRST BORN. HE DID WEAR IT ONCE..POOR SOUL
AFTERWARDS IT WAS A BIT LIKE THAT LINE IN SOUND OF MUSIC...WHEN MARIA SAYS...I GAVE ALL MY CLOTHES TO THE POOR...CAPTAIN VON TRAPP ASKS ABOUT THE ONES SHE IS WEARING AND SHE SAYS "THE POOR DIDNT WANT THESE ONES"
SAME FATE WITH THE CARDI.
IT ISNT ALWAYS ABOUT THE QUALITY OF THE KNITTING HOWEVER..ITS THE THOUGHT AND TIME SOMEONE HAS PUT INTO IT.
FOR MY DAUGHTERS 21ST I WANTED TO GIVE HER SOMETHING THAT WOULD HAVE BEEN FROM HER GRANDMOTHER MOFFETT. SOMETHING PERSONAL
.
I KNITTED A CUSHION COVER IN HER FAVOURITE COLOUR THEN ADDED ON LOTS OF BUTTONS. THE BUTTONS CAME FROM THE BUTTON BOX MY MOTHER HAD KEPT IN THE SIDEBOARD (EVERYONE HAD ONE YEARS AGO..YOU KEPT THE BUTTONS FROM OLD CLOTHES BEFORE YOU GAVE THEM TO THE RAG AND BONE MAN)
OK..ITS NOTS TOP QUALITY BUT IT IS SOMETHING SENTIMENTAL.
BACK TO THE DISHCLOTHS.......
WHY WOULD YOU WANT TO??
THEY ARE USEFUL. ECO-FRIENDLY..JUST STICK THEM IN THE WASHING MACHINE...KNIT THEM IN WHATEVER COLOUR OR PATTERN YOU WANT TO CO-ODORDNATE WITH YOUR DECOR....STOPS YOU EATING WHEN YOU GET THE NIBBLES WHEN WATCHING TV.
I GOOGLED KNITTING A DISHCLOTH... I WAS AMAZED AT THE NUMBER OF PATTERNS AVAILABLE. I ENDED UP USING THE ONE FROM WIKI HOW. IT WASNT EASY...HAVE A LOOK!!!!
A SET OF 6 ROWS EACH ONE A DIFFERENT COMBINATION OF PLAIN AND PEARLS AND THEN REPEATED 7 TIMES.........OOOOOHHHH...NO RELAXING WHEN WATCHING TV HERE. I NEEDED A PEN AND PAPER HERE TO KEEP TRACK. EVEN THEN WHEN WAS ON THE 5TH REPEPTION ,THE PHONE RANG AND I LOST TRACK OF WHERE I WAS!!!
ADDED TO THAT I SEEMED TO HAVE AN EXTRA STITCH ( TOLD YOU I WAS HOPELESS).
MY BRAIN WAS TOTALLY FUDDLED AND I HAD GONE CROSS EYED!
I JUST FINISHED IT ALL WITH PLAIN KNITTING!!!!!!
HERE IS THE RESULT......NO COMMENTS PLEASE...
IT WORKS JUST THE SAME!!!!!!!!!!!!!!!
INFACT IT WORKS REALLY WELL......
NOW THEN.....WHAT SHALL I DO FOR VERSION 2
HAPPY WASHING UP XX
...
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